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At 35 weeks preg­nant, my hus­band and I pre­ma­turely wel­comed our first baby into the world. Our daugh­ter needed ex­tended care in the neona­tal ward, while I was al­lowed to go home a few days post birth. On my to-do list re­mained meal prep for when baby shifted our pri­or­i­ties. The day I was dis­charged, the June 2018 is­sue of de­li­cious. was wait­ing in the let­ter­box. So be­tween hos­pi­tal vis­its, I took the op­por­tu­nity to feel some­what more or­gan­ised and sent hubby to the shops for in­gre­di­ents. We made Mex­i­can black bean and corn na­chos (Matt Pre­ston, p 97), freez­ing the bean mix for quick din­ners, used up close-to-ex­piry milk to make baked saf­fron kheer with saf­fron and vanilla pears (On Trend, p 114) and made the curry com­po­nent of harissa chicken curry with braised beans and cous­cous (Cur­ries, p 64). While our baby girl gave us an early sur­prise, de­li­cious. ar­rived at the per­fect time! Christie Woods

ED’S NOTE: Con­grat­u­la­tions, Christie! You’ve won the new De’Longhi Pri­maDonna Class Fully Au­to­matic cof­fee ma­chine, val­ued at $1849. At just the touch of a but­ton, en­joy ef­fort­lessly crafted barista-qual­ity cof­fee us­ing fresh beans with­out the mess or has­sle.

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